Brain Cakes are on the menu again too, by popular request. I’m going for this healthier option adapted from a recipe by Rebekah Gough
1 1/2 cups quick oats
1 + 2 Tbs cup AP flour
1 cup brown sugar
1Tbs corn starch
3/4 cup butter (1 and 1/2 sticks) butter, room temperature
2 cups chopped or sliced strawberries (fresh or defrosted frozen)
pinch sea salt
1/8 tsp ground cinnamon
1/8 tsp nutmeg
Toss berries with 1/4 cup of brown sugar, 1 Tbs corn starch, and pinch of sea salt and set aside to let fruit macerate at room temperature.
Meanwhile, preheat oven to 350 F
prepare an 8 x 8 pan by lining it with foil that extends over the edges of the pan. Butter or oil the foil for easier removal later.
In a large bowl, combine oats, cinnamon, nutmeg, remaining brown sugar and butter. Cut in the butter until mixture looks like large crumbs. Set aside 1 cup of crumb mixture. Press remaining mixture into the bottom of the prepared pan and bake for 25 minutes.
Remove from oven and pour the berry mixture over the hot crust. Sprinkle the retained crumb mixture over top and press lightly. Return to the oven and bake an additional 30 – 35 minutes until golden brown.
Cool, remove from pan with foil, peel foil away, and enjoy the oozy goozy red goodness.
Also fantastic with blackberries!